Monday, September 19, 2011

Gluten Free Tie Dye Cupcakes

Today we made some gluten free tie-dye cupcakes from scratch. We had lots of fun grinding up our own flour and adding ingredients.
Gabriella very carefully stirred in each ingredient. Most of it stayed in the bowl!

She also helped by licking out the measuring cup I used for the applesauce.

Adding yellow ("yeyow") coloring to our cupcakes.

I let her spoon the extra batter into our second set of cupcake tins. She had a ton of fun and did a great job putting a little bit of each color in each hole. A perfect little copycat!

We took a break for naptime and then iced the cupcakes after they had cooled. The video is of her trying to ice them! She actually did a decent job of trying to mimic what I had done.

Of course she had to taste test the icing. And smear it all over my counter!

After dinner we got to eat one. She LOVED it!

Here is the recipe that we adapted and made up!

3/4 cup millet flour
1 cup quinoa flour
1/2 cup buckwheat flour
1 1/3 cup turbinado sugar
3 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1/2 cup applesauce
2 eggs
1 cup milk (or water)

Blend all ingredients together on medium for 1 minute being sure to scrape the sides of your bowl.

Separate batter into 6 bowls (about 2/3 cup of batter in each bowl)
Add food coloring of your choice until you get the desired colors.
Spray a cupcake/muffin tin with cooking spray

Ladle the colored batters one at a time into each tin. You can fill them pretty full since the batter won't rise much to overflow them.

Bake at 350 degrees F for 20-25 minutes or until they are slightly golden brown and a toothpick inserted into the middle comes out clean.

Let them cool about 5 minutes, then dump them out onto a cooling rack. When they are completely cooled you may ice them with any icing of your choice (we used cream cheese!). Store them in the refrigerator until they are all eaten!!

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